heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. place half of the marinara into a blender and blend until smooth. return sauce back into the sauce pan. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

prosciutto chips:san daniele prosciutto

preheat oven to 250 degrees.

place prosciutto on parchment paper and onto a sheet pan. cook in the oven for about 30 mins. or until crisp. set aside.

pasta:

bring a large pot of water to a boil and add in the salt and extra virgin olive oil. cook the pasta for 4 mins. in a medium size frying pan. heat up 1 tbsp. olive oil on medium high heat. lightly coat shrimp in old bay seasoning and pepper to taste. add in the chopped garlic and red chili flakes to the pan and cook for 3 mins. grill the shrimp 2 mins. on each side.

plate the pasta. coat with marinara sauce, add the shrimp and prosciutto chips, garnish with fresh basil, and serve hot.

grate all the cheeses and mix together in a large bowl, and set aside.

bring a large pot of water to a boil. add in the salt and olive oil to the water. when the water reaches a boil add in the macaroni and boil for about 7 mins. drain and set aside.

in a large sauce pan add the cubed pancetta and cook over medium high heat for 5 mins. add in 1 tbsp. of butter, and cook for another 5 mins. add in another 1 tbsp. of butter, and cook for another 5 mins. add in the remaining 3 tbsp. of butter, and melt. lower the heat to a simmer and add in the heavy cream and skim milk. whisk in the flour. slowly whisk in 3/4's of the mixed grated cheese until melted.

pour the cooked macaroni into the cheese mixture and mix everything together. pour everything into a large glass pan. top with the rest of the grated cheese, and panko bread crumbs. then place into the oven for 15 mins. remove from oven and directly place into the broiler for 5 mins. on high. remove from broiler and serve.

heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

oven roasted peppers:preheat oven to 300 degrees. cut the peppers in half, and remove the seeds. wash under cold water, and pat dry. add peppers to a non-stick pan and drizzle with olive oil, and sprinkle with salt. cook in the oven for about 45 mins. until the peppers begin to crisp.

chili:heat oil in a large saucepan over medium heat. cook onions, garlic, ginger, ground beef, ground turkey, pancetta, and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

to make the tonkatsu sauce combine all the ingredients together and wisk in a medium size bowl. transfer to a medium sauce pan and bring to a slight boil over medium heat. reduce heat and simmer for about 30 mins. stirring about every 5 mins. after the sauce has reduced a bit (about 30 mins.) transfer to a container, and place in the refrigerator, and chill.

makes about 3 cups.this should last about 3-4 weeks in the refrigerator.

grilled beef tenderloin skewers:

you can do these on the grill or on a grill pan. if using a grill pan then heat 1 tbsp. vegetable oil on high heat.

add all of the ingredients for the glaze into a medium bowl, and whisk until everything is smooth.

thread the beef tenderloin onto the skewers. i use 2 about 1/4 to 1/2" apart so that the meat doesn't flip around. lightly brush both sides of the meat with the miso glaze and grill on both sides for about 2-3 mins. each side or until a bit charred. top with white sesame seeds and serve.

to make the tonkatsu sauce combine all the ingredients together and wisk in a medium size bowl. transfer to a medium sauce pan and bring to a slight boil over medium heat. reduce heat and simmer for about 30 mins. stirring about every 5 mins. after the sauce has reduced a bit (about 30 mins.) transfer to a container, and place in the refrigerator, and chill.

makes about 3 cups.this should last about 3-4 weeks in the refrigerator.

pulled pork:

combine all ingredients together except the pork. add the pork into a dutch oven pour over the mixture and cook on low for 2 hours 30 mins. stirring every 30 mins. remove the pork from the pot, and shred the pork. add the shredded pork back into the pot and simmer for 1 hour.

fill a large bowl with cold water, and add the mussels. let them set for 20-30 mins.

heat large pot or a dutch oven over medium heat, add canola oil and melt the butter. add shallots, onion, garlic and cook until softened, about 5 minutes. add in the tomatoes, tomato sauce, 2 tbsp. parmesan cheese and simmer for 5 more mins.

add mussels to the pot, and pour in the lager. close lid and let mussels steam over medium heat until shells are open and the mussels turn opaque, 5-6 minutes. make sure to shake the pan occasionally to ensure even cooking.

remove the mussels and place in a serving dish. let the broth rest a few minutes allowing any remaining sand to settle to the bottom of the pan. carefully pour out the broth using a ladle, avoiding the bottom.

wash chicken thighs in water and pat dry. season both sides of the thighs with salt and pepper. heat 3 tbsp. canola oil in a medium size frying pan on medium high heat. when the oil is heated add the thighs skin side down and fry for about 7 mins. until the skin is crispy. flip the thighs and fry for an additional 7 mins. or until the chicken is cooked. remove from the pan and set aside. after chicken has cooled to room temperature pull the meat from the bone into pieces. and set aside.

if using fresh spinach then put the chopped spinach into a deep pan; add 1/2 cup water. bring to boil and remove from heat. when cool, grind in blender and set aside. if using frozen spinach then just thaw.

in a large frying pan heat the canola oil on medium high heat. when the oil is hot add in the onion and garlic, and cook for 2 mins. add in the sliced chicken breast and fry for about 4 mins. until chicken is no longer pink. then add in the broccolini, cabbage, asparagus, red and green peppers. cook for about 4 mins. add in the sake, chicken stock, and oyster sauce. cover and cook until the veggies are cooked (about 6-7 mins.)

while the veggies are cooking, in a small bowl add in the warm water and corn starch, and mix together. pour the corn starch mixture over the veggies and chicken. add in the grape tomatoes, and cook for another 2 mins.

add the potatoes to a large pot and cover by 1-inch with cold water. add 1 tablespoon of kosher salt and bring to a boil over high heat. cook until fork tender, 12 to 15 minutes and drain well. let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.

stir together the remaining ingredients in a medium bowl. pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. season again with salt and pepper, to taste, before serving. garnish with cilantro.